Poached Eggs

Poached eggs are the elegant cousin in the egg family—soft, delicate, and a little trickier to master than scrambled or omelets. They’re cooked by gently cracking an egg into simmering water (sometimes with a splash of vinegar to help the whites set). The result: tender whites wrapped around a golden, runny yolk that spills out beautifully when cut open.

They’re lighter since they’re cooked without added fat, making them a favorite on dishes like Eggs Benedict, or simply served on toast, salads, or grain bowls. The key is fresh eggs (so the whites hold together) and keeping the water at a gentle simmer, not a rolling boil.

Think of poached eggs as the “Instagram star” of egg styles—elegant, photogenic, and best eaten immediately.